The history of the
tasty Campofilone Maccheroncini IGP has very ancient origins. The most famous
episode is linked to the Council of Trent of 1560, where a dish of thin
filaments made from flour and eggs from Campofilone was offered. This was
the traditional pasta of Campofilone peasant families, when they needed
to keep large quantities of eggs produced by hens raised in the farmyard.
The eggs were then mixed to make the sheets of pasta that were dried and
stored throughout the year.
They go well with seasoned traditional dressings, such as meat sauces, but are also good with white fish sauces.